Strawberry Spring Salad
Lunch Servings: 4 Total Time: 15-20 minutesSalad fan or not, this salad will give you all the good feels! It’s light, refreshing, and still so satisfying. Easy to make for lunch or when hosting an event, this will definitely be a crowd-pleaser.
What is important to note about this salad is that it can be modified by the season. And it should be! Think about it. Long ago, humans were hunters and gatherers. There was no shipping process to get fresh berries, mangos, lettuce, squash etc. from the town across the pond. You get where I’m going with this. Our bodies were designed to thrive on what was in season. In fact, our gut microbiome still thrives off of foods that are in season. So when you can, make it happy by eating what’s in season and what is local.
Please note that these lists will to change based on your current location, but you can still access them in that season pretty easily in your local grocery store if you’d like.
What season is your favorite to eat from? I used to be a summer season gal, but have learned to appreciate and LOVE the harvest year-round. My gut thanks me and I never get bored. If you are someone who sticks to the same 5 veggies - it’s time to branch out. Challenge yourself to add at least 3 new items each season to your rotating list.
If you need help with adding in more nutrient-dense foods like those listed above or even liking the salad shown below, I can help you with that! My 1:1 coaching helps you discover your own food continuum. Through our strategy sessions, you will learn to develop better habits, attitudes, and appreciation for all that food can do for your overall health and wellness. Learn more about my coaching here.
Year-round crops: onions, carrots, lettuce varieties, cabbage & herbs.
This salad will make you a fan of salads if you are not already.
Ingredients
1 pound cooked organic chicken breasts (ideally humanely raised)
10- 14 oz organic spring mix or spinach
1 pint fresh organic strawberries, sliced
1 large organic cucumber, peeled and diced
1/3 cup toasted almonds, pecans, or pistachios
5 oz goats cheese
1 medium red onion, sliced and sauteed in avocado oil & balsamic vinegar
Honey Mustard Dressing (see below) or Primal Kitchen Sesame Ginger Dressing
Honey Mustard Dressing
1 1/2 tablespoons raw, organic honey
1 tablespoon white wine vinegar
2 tablespoons mustard
1/4 cup avocado oil
salt and pepper to taste
Whisk it all together and serve!
WANT MORE PROTEIN ON YOUR SALAD - OR MAYBE A DIFFERENT PROTEIN? 2 HARD-BOILED EGGS WILL ADD FLAVOR FOR SURE!
Method
If cooking your chicken, sprinkle with salt, pepper, and fresh herbs (I like rosemary, thyme, and oregano). Cook at 425 for 15-20 minutes depending on thickness. Let rest for 5 minutes before slicing.
Need something quicker, grab an organic rotisserie chicken.
Wash and prepare the produce.
Toast the nuts in the oven for the last few minutes while cooking the chicken. This brings out the flavor, but watch them carefully as they can burn quickly. Want to sweeten them a bit? Place them in a large pan on the stove, and drizzle some honey over them while they toast.
For the onions, drizzle 1 teaspoon avocado oil on a pan with medium-high heat. Allow them to cook down for about 5 minutes, stirring occasionally. Add the balsamic vinegar and let them cook for another 5-10 minutes. This can be done on a separate day when the chicken is baking to make the time of prep nearly nothing!
Combine all ingredients and serve. Dress separately so the salad remains fresh for a few days.
Macronutrient Breakdown
464 calories Protein: 44.2 grams Fat: 21 grams
Carbohydrates: 27.5 grams Dietary Fiber: 7.4 grams Sugar: 14.8 grams
